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Strawberry Crumb Bars Recipe

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★★★★★

4.7 from 296 reviews

Delightful Strawberry Crumb Bars featuring a buttery shortbread base, a vibrant strawberry layer infused with citrus zest, and a crunchy cinnamon streusel topping. Perfectly baked to golden perfection, these bars balance sweet and tangy flavors with a satisfying crumbly texture.

Ingredients

Scale

For the Base

  • 3/4 cup unsalted butter, softened to room temperature
  • 1/3 cup white sugar
  • 1 1/2 cups all-purpose flour
  • 1 tablespoon cornstarch
  • 1/4 teaspoon salt, to taste

For the Strawberry Layer

  • 2 cups sliced strawberries
  • 1 tablespoon white sugar
  • 2 teaspoons cornstarch
  • 2 teaspoons orange zest, or lemon zest

For the Streusel Topping

  • 3/4 cup all-purpose flour
  • 1/3 cup packed brown sugar, light or dark
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup unsalted butter, melted

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 300°F (150°C). Line an 8×8 inch square baking pan with parchment paper or aluminum foil, leaving an overhang on each side for easy removal. If using foil, lightly grease the surface with butter or non-stick spray.
  2. Make the Base: In a large bowl, beat together the softened butter and sugar until well combined. Reduce mixer speed to low and gradually add the flour, cornstarch, and salt, mixing until a crumbly dough forms. Firmly press this mixture into the bottom of your prepared pan to create the base layer. Bake for 20 minutes then remove from the oven and increase the temperature to 350°F (175°C).
  3. Prepare Strawberry Layer: In a medium bowl, gently toss the sliced strawberries with sugar, cornstarch, and orange or lemon zest until the berries are evenly coated.
  4. Make Streusel Topping: In another medium bowl, combine flour, brown sugar, granulated sugar, cinnamon, and salt. Stir in the melted butter until the mixture resembles wet sand or forms small clumps that hold their shape when squeezed.
  5. Assemble and Bake: Gently spoon the strawberry mixture evenly over the baked shortbread base, avoiding any excess juice. Evenly crumble the streusel topping over the strawberries. Bake in the preheated 350°F oven for 30-35 minutes, or until the streusel is golden brown and the strawberry layer is bubbling.
  6. Cool and Slice: Allow the bars to cool completely in the pan for at least 4 hours to set the filling. Use the parchment or foil overhang to lift the bars out of the pan onto a cutting board. Slice with a sharp knife into desired portions and serve.

Notes

  • For best results, use ripe but firm strawberries to prevent excess moisture.
  • Cooling time is essential to allow the filling to set properly, do not rush slicing.
  • Substitute lemon zest for orange zest if preferred for a tangier note.
  • The bars can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days.
  • To soften cutting, warm the knife slightly or wipe clean between slices.

Keywords: Strawberry Crumb Bars, Shortbread Bars, Strawberry Dessert, Crumb Topping, Baked Fruit Bars, Homemade Bars, Summer Dessert

Find it online: https://dinewithlily.com/strawberry-crumb-bars-recipe/